tag:blogger.com,1999:blog-7881861064460644588Thu, 01 Apr 2010 14:28:32 +0000InternationalDelicatessenAndRecipesShowing The Best In Nigerian diets and recipeshttp://internationaldelicatessenandrecipes.blogspot.com/noreply@blogger.com (SANTO LORENXO)Blogger29125tag:blogger.com,1999:blog-7881861064460644588.post-7587344505821495182Thu, 01 Apr 2010 14:28:00 +00002010-04-01T16:28:32.865+02:00Brazilian Cuisine: Traditional Brazilian Food RecipesBrazil, the largest country in South America, is known for its variety of foods and desserts which vary from region to region. However, there are some foods which can be found at most of the places in Brazil. Here, are some mouth-watering traditional Brazilian recipes.Brazilian food is light, spicy and delicious. The Brazilian cuisine is characterized by its variety, and it reflects the diversity in culture and its people (Spaniards, Africans, Portuguese and Amerindians). Some traditional food recipes are:<br /><br />Feijoada<br />Feijoada is considered to be the national dish of Brazil. It is a thick stew made from black turtle beans and a variety of salted pork and beef products. It's an intense and heavy preparation because besides containing stew meat and beans, it is served with rice, farofa, orange slices etc. Hence, it is mostly served for lunch and is followed by a nap. Feijoada is generally found in southeastern region of Brazil, also an industrial region.<br />Ingredients<br />1 lb pork tenderloin <br />1 lb black beans <br />few slices of bacon <br />1 lb varied pork sausages <br />2 tablespoons vegetable oil <br />Garlic, salt, chopped onions and bay leaves <br />Preparation <br />Soak beans in water overnight, as this will make the beans easier to cook. Drain the beans and put in a pressure cooker. Add water, the water level should be 1 inch over the beans. Close the pressure cooker and put in medium heat for 20 minutes. The beans are ready. <br />Now, add 2 tablespoons oil, garlic, salt, chopped onions, 5 or 6 bay leaves and cook for about 15 minutes. <br />Cook slices of bacon and cubes of pork tenderloin with garlic and salt in a separate pan-fry. <br />Add all the sliced sausages and stir at medium heat until all the water dries. <br />Now, add the cooked meat to the pan with black beans. <br />Cook for 10 minutes to let the meat soak in black beans; and your Feijoada is ready. <br />Serve Feijoada with white rice and collard greens.<br /><br />Caipirinha<br />Caipirinha, known as national cocktail of Brazil, is made with cachaca, sugar and lime. Cachaca is a product of distillation of fermented sugarcane juice.<br />Ingredients<br />1 lime quartered <br />1 shot cachaca <br />1 tablespoon sugar <br />½ cup ice cubes with water <br />Preparation <br />Place lime and sugar at the bottom of a glass. <br />Crush and mash the lime using a wooden spoon. <br />Pour liquor, add ice and stir well; Caipirinha is ready. <br />Picanha<br />Picanha is one of the famous traditional barbecue recipes (churrasco), containing white rice, farofa (seasoned manioc flour) and vinaigrette. It is tender beef which is grilled, the beef has the layer of fat which is removed during the cooking process. This dish is quite famous with foreign visitors.<br />Ingredients<br />1 full piece of picanha <br />Rock salt <br />Garlic paste <br />Preparation <br />Cut the picanha into about 2 inch-thick beefs. <br />Rub the rock salt on the meat with or without garlic paste. <br />Put the meat over the grill. <br />Cook the meat to your preference. <br />Later, skin out the outer layer and if needed, you can put the inner meat for more cooking. The dish is ready. <br />Picanha is served with rice and the preferred sauce.<br /><br />Bolinho de Chuva<br />Bolinho de chuva, famously called Brazilian doughnut, is a traditional food made of flour and is deep fried.<br />Ingredients<br />1 cup flour <br />½ cup milk <br />2 tablespoon baking powder <br />½ cup corn starch <br />2 eggs <br />4 tablespoons granulated sugar <br />Pinch of salt <br />Oil <br />Sugar with cinnamon <br />Preparation <br />Mix eggs, sugar and pinch of salt in a large bowl. While mixing with a wooden spoon, add flour, cornstarch, baking powder and milk until a batter similar to cake batter appears. <br />Preheat the fryer to 350 degree F. <br />Take a spoon of batter and scrape off the batter into fryer using another spoon. <br />Fry doughnut for about 3 or 4 minutes till they turn golden brown. <br />Remove them from oil and drain on a paper towel-lined plate. <br />Sprinkle with powdered sugar along with cinnamon and the dish is ready to be served. <br />Acaraje<br />Acaraje is a famous Bahian dish. This is a popular traditional street dish of Brazil, served as an appetizer.<br />Ingredients<br />1 cup black eyed peas soaked overnight <br />2 cloves garlic <br />1 cup water <br />1 teaspoon baking soda <br />1 teaspoon salt <br />½ tablespoon ground pepper <br />Preparation <br />Rub the peel off the beans. <br />Mix all ingredients in a blender. Beat for 4 or 5 minutes until dough appears. <br />Pour mixture in a bowl. <br />Heat the oil to 350 degree F and deep-fry spoonfuls of dough for 7 or 8 minutes until it turns dark red. <br />Pat them dry. Stir the remaining mixture, to avoid watery stuff for some time. The dish is ready. <br />There are more dishes which are relatively unknown to the world but are quite delicious and famous in Brazil. This just shows the culinary richness of Brazil. <br />By Sourabh Gupta<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-7587344505821495182?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/v5tBbJRHoYI" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/v5tBbJRHoYI/brazilian-cuisine-traditional-brazilian.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/brazilian-cuisine-traditional-brazilian.htmltag:blogger.com,1999:blog-7881861064460644588.post-8909692468680456643Thu, 01 Apr 2010 14:25:00 +00002010-04-01T16:26:39.094+02:00Easy Thai RecipesThese easy Thai recipes will have you whipping up exotic meals in a jiffy, that your family and friends will relish. Here are some easy Thai food recipes.. Among the 'foreign cuisines' that have gained widespread popularity in the west is Thai food. Often considered exotic, the food has a variety of flavors and yet is light. Rice, vegetables, fish, fresh herbs and spices are some of the main constituents of this cuisine. Thai herbs and spices such as Lemongrass, Kaffir Leaves and Galangal are often the ones instrumental in providing the foods with their trademark spicy and sour tastes. <br /><br />The frequently used turmeric has anti-oxidant and anti-inflammatory properties, which is just one of the reasons Thai food is considered very healthy. Other reasons are the use of only small amounts of red meat and the manner of cooking which uses very little oil and where most vegetables are left semi raw. Here are a selection of much loved easy Thai recipes.<br /><br />Quick and Easy Thai Recipes<br /><br />Tom Yum Kung (Thai Spicy Prawn Soup)<br /><br />Ingredients <br />⅓ cup sliced galangal <br />20 prawns (shrimp) <br />2 tbsp Thai chili paste <br />4 tbsp lime juice <br />6 crushed fresh Thai chillies <br />4-5 cups tom yum broth (soup stock) <br />6-8 Kaffir lime leaves, shredded <br />2 stalks fresh lemongrass <br />½ cup straw mushroom, halved or whole <br />4 tbsp fish sauce <br />Thai coriander for garnish <br />Directions<br /><br />If you were looking for truly healthy and quick Thai recipes, this soup is a great option. Lightly pound the lemongrass and slice it into 1 inch long bits. Wash the prawns under running water and shell them, but leave on the tails. Pour the Tom Yum broth into a saucepan and bring to a boil. Toss in lemongrass, galangal and lime leaves. Continue to boil and then add the mushrooms, fish sauce, chili paste and lime juice. Put in the prawns and fresh chillies last. Once the prawns are cooked (they turn pink), your soup is ready. Garnish with Thai coriander and serve 4.<br /><br />Pad Thai with Chicken and Shrimp<br /><br />Ingredients <br />1 tbsp soy sauce <br />1 tbsp water <br />1 tbsp cider vinegar <br />1 tbsp creamy peanut butter <br />1 tsp Asian chili paste, such as sambal oelek <br />1 tbsp packed light brown sugar <br />3 tbsp canola oil <br />¼ pound medium-wide rice noodles <br />1 tsp minced garlic <br />12 medium to large shrimp <br />1 tsp minced ginger <br />4 ounces boneless, skinless chicken breast or thigh <br />½ cup julienned mixed vegetables (carrots, yellow squash, zucchini) <br />Chopped Romaine lettuce, for garnish <br />Lime wedges, for garnish <br />Chopped peanuts, for garnish <br />Fresh cilantro leaves, for garnish <br />Directions<br /><br />Pad Thai is one of the most loved authentic Thai recipes. Soak the noodles in warm water until they turn soft and the drain. Rinse the shrimp and then remove the shell and vein. Slice the chicken into strips. Whisk together the soy sauce, peanut butter, water, and chili paste. Add the canola oil to a large wok and place over medium-high heat. Once the oil is hot, add garlic and ginger and cook for a minute. Then toss in the vegetables, chicken, and shrimp. Stir-fry for about 2 minutes and or until chicken and shrimp are cooked through. Add the noodles and toss. Then add peanut/spice paste, brown sugar and cider vinegar and toss. Cook for another 2 minutes and then take off from heat. Cover the serving platter with chopped romaine. Serve pad Thai on it and garnish with lime, cilantro and chopped peanuts. Here is another pad Thai recipe.<br /><br />Thai Green Chicken Curry<br /><br />Ingredients <br />1 tbsp oil <br />1 lime, juiced <br />4 small, skinless chicken breasts, thinly sliced <br />1 small courgette, halved lengthwise and thinly sliced on the diagonal <br />1 to 2 tbsp green curry paste (adjust according to taste) <br />100 g green beans, trimmed <br />400 ml coconut milk <br />a handful of coriander leaves <br />Directions<br /><br />Place a large saucepan over medium heat and add the oil. Add the chicken and cook it for 3 minutes until it starts to brown. Then add the curry paste, stir and cook for a minute. Then pour in the coconut milk, stir and simmer. After about 10 minutes, toss in the beans and courgette. In 3 minutes the vegetables should be just tender, which is when you take the soup off the heat. Add lime juice to taste and garnish with coriander. Serve with boiled rice.<br /><br />Read about: <br />Healthy Thai Food <br />Authentic Thai Food Recipes <br />I hope these easy Thai recipes get you hooked to Thai cuisine, and they mark the beginning of your exotic culinary journey. Your following attempts can be at making Thai red curry or beef in oyster sauce. <br />By Marian K<br />Published: 3/24/2010<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-8909692468680456643?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/Fbxu93Yr-k0" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/Fbxu93Yr-k0/easy-thai-recipes.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/easy-thai-recipes.htmltag:blogger.com,1999:blog-7881861064460644588.post-6871028218866167879Thu, 01 Apr 2010 14:24:00 +00002010-04-01T16:25:02.585+02:00Easy Spanish Rice RecipeSpanish rice is a delicious accompaniment to steak, chicken or Mexican food and it can also be served as a meal in itself. Scroll down to know some easy Spanish rice recipes.Rice is a staple diet of many people all around the world. Spanish rice is often a wonderful addition to any Mexican food. The beauty of this rice is that it does not over power the food it accompanies. This rice is not bland, like many other rice recipes you would have tried, but it lends a nice flavor to the food.<br /><br />Quick and Easy Spanish Rice Recipe<br /><br />You can make use of these easy Spanish rice recipes to whip up a meal in not more than 25 to 30 minutes. The preparation time for these recipes is not too long.<br /><br />Easy Recipe for Spanish Rice<br />This is a wonderful Spanish rice recipe. All the people who have savored this recipe have always asked for more. Let’s see the ingredients required for this Spanish rice recipe, but before that do you want to read more on Spanish foods?<br /><br />Ingredients<br /><br />Rice, 1 ½ cup <br />Chicken Broth, 2 ½ cups <br />Plain Tomato Sauce, 1 cup <br />Garlic (finely chopped) 3 cloves <br />Onion, medium sized (chopped) ½ <br />Oil, 2 tablespoons <br />Parsley (chopped) 4 tablespoons <br />Salt to taste <br />Method<br /><br />In a sauce pan, heat oil and add garlic and onion to it. Saute the onions and garlic till they are softened. <br />Add dry rice and stir for about 5 minutes, so that the rice becomes golden brown in color. <br />Now is the time to add chicken broth, tomato sauce and salt to the rice. Make sure you add both the broth and sauce to the rice and not pour it directly into the pan. <br />Stir the rice well and bring the ingredients to a nice boil. <br />Once it comes to a boil, turn the heat to low, cover and let it cook for about 20 to 22 minutes. <br />When the rice cooks it will fluff up, remove from heat and the rice is ready to be savored. Do you want to read more on easy Spanish recipes. <br />Vegetarian Easy Recipe for Spanish Rice<br />This is a wonderful Spanish rice recipe for all vegetarians. With this recipe, even the non-veg connoisseurs will not be disappointed. You may want to read more on Mexican rice recipes.<br /><br />Ingredients<br /><br />Uncooked Rice, 1 cup <br />Onion (chopped) 1 <br />Olive oil (vegetable oil) 2 tablespoons <br />Tomato Sauce, 1 can <br />Green Bell Pepper (chopped) 1 <br />Salt, 1 ½ teaspoons <br />Chili Powder, ¾ teaspoon <br />Garlic Powder, ¼ teaspoon <br />Method<br /><br />In a large skillet heat oil and onion to it. Once the onion is soft add rice to it and let it cook till the rice is golden brown in color. <br />Add 2 ½ cups of water and the remaining ingredients and bring it to a boil. <br />Reduce the heat to low and let the rice cook for about 30 to 35 minutes, till the rice is cooked. <br />Best Spanish Rice Recipe<br />This recipe can also be adapted for vegetarians. They can substitute the chicken stock with vegetable stock. Do you want to read more on how to make Spanish rice.<br /><br />Ingredients<br /><br />Olive Oil, 2 tablespoons <br />Onion (finely chopped) 1 <br />Garlic Clove (minced) 1 <br />Long Grain Rice, 2 cups <br />Chicken Stock, 3 cups <br />Fresh Tomatoes, 1 cup <br />Oregano, ¼ teaspoon <br />Salt, 1 teaspoon <br />Method<br /><br />Take a large skillet and brown the rice in olive oil over medium heat. <br />When the rice turns brown add onion and garlic to the rice. <br />Let it cook, till the onion becomes soft and tender. <br />While the onion is cooking in a different pan, bring the stock to simmer and then add tomato, oregano and salt and bring it to boil. <br />Add the stock mixture to the rice and bring it to a boil. <br />Turn the heat to low and let the rice cook for 15 to 20 minutes. If you feel the rice is sticking to the pan, you can add ¼ cup of boiled water to the rice. <br />Once the rice is well cooked, turn off the heat and let the rice sit for 5 to 10 minutes, before you serve it. You may want to read more on recipes from Spain. <br />After reading the easy Spanish rice recipe, are you not of the opinion, that making Spanish rice is indeed easy and quick too! So when do you plan to make the Spanish rice? Am I invited? <br />By Bhakti Satalkar<br />Published: 2/2/2010<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-6871028218866167879?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/042KsIJuuvQ" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/042KsIJuuvQ/easy-spanish-rice-recipe.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/easy-spanish-rice-recipe.htmltag:blogger.com,1999:blog-7881861064460644588.post-8880150103698729770Thu, 01 Apr 2010 14:22:00 +00002010-04-01T16:23:53.856+02:00Easy Mexican Dessert Recipes: Mexican Cakes and CookiesMexican cakes and cookies are for all those who have a sweet tooth and love desserts. Most of the following recipes are easy to bake, and will sure bring many compliments your way...Children as well as adults love to eat cakes and cookies, and when they are baked at home, you can be sure that even the crumbs won't remain. Easy Mexican desserts are popular in most Mexican celebrations, like weddings and festivals. Following are some Mexican cake and cookie recipes, that make use of time-saving ready-made cake mixes.<br /><br />Easy Mexican Dessert Recipes<br /><br />Mexican Fruit Cake<br /><br />Ingredients for the cake: <br />Flour, 2 cups <br />Sugar, 2 cups <br />Eggs, 2 <br />Baking soda, 2 tsp <br />Chopped pecans, 1 cup <br />Oil, ⅓ cup <br />Crushed pineapple, 1 can<br />Ingredients for the icing: <br />Confectioners' sugar, 2 cups <br />Vanilla, 1 tsp <br />Mix all ingredients in a large mixing bowl, and stir continuously until blended well. Pour into greased and floured baking pan, and bake until inserted toothpick comes out clean. For the icing, mix together sugar and vanilla. Top it with icing, after cake has cooled down.<br /><br />Mexican Chocolate Cake<br /><br />Ingredients for the cake: <br />Devil’s food cake mix, 18¼ ounces <br />Mini semisweet chocolate chips, 1 cup <br />Ground cinnamon, 2 tsp<br />Ingredients for chocolate butter cream frosting: <br />Unsweetened cocoa powder, ½ cup <br />Softened butter, 1 cup <br />Marshmallow cream, 7½ oz <br />Confectioners’ sugar, 1 cup <br />Preheat oven to 350º F, and grease and line two cake dishes with wax paper. Prepare cake mix as per directions given on its package, and add cinnamon and chocolate chips to it. Evenly divide and pour batter into prepared pans and bake until inserted toothpick comes out clean. Cool both cake layers on wire racks and invert; remove wax paper.<br /><br />Beat butter in a large bowl until creamy. Add cocoa and marshmallow cream, confectioners’ sugar and beat well, until light and fluffy. Place one cake layer on a serving plate and spread with ¾ cup frosting on it. Place the remaining cake layer on it. Frost sides of both layers and top of cake with remaining frosting. <br /><br />Mexican Cookie Rings<br /><br />Ingredients: <br />All-purpose flour, 1½ cup <br />White sugar, 2/3 cup <br />Butter, ½ cup <br />Baking powder, ½ tsp <br />Egg yolks, 3 <br />Vanilla extract, 1 tsp <br />Multicolored sprinkles or chocolate chips, 5 tbsp <br />Sift together flour, baking powder and salt. Using an egg beater, cream together butter and sugar, gradually adding in the egg yolks and vanilla. Beat until light and frothy. Add sifted flour. Shape into 1-inch balls, and push your thumb through center of each ball to shape the dough into a ring. Press top of each ring in multicolored sprinkles or chocolate chips. Place cookies onto the greased baking sheets. Bake at 375° F until golden brown. Remove from the baking sheets and let it cool on racks. Serve with a warm glass of milk.<br /><br />Authentic Mexican Wedding Cookies<br /><br />Ingredients: <br />All-purpose flour, 1¾ cup <br />Softened butter, 1 cup <br />Ground pecans, 1 cup <br />Confectioners' sugar, 1½ cup <br />Grated German sweet chocolate, ½ cup <br />Coco powder, ¼ cup <br />Vanilla extract, 2 tsp <br />Ground cinnamon, ¾ tsp <br />Salt, 1 pinch <br />In a large bowl, cream the butter and ⅓ cup confectioner's sugar until light and fluffy, and add vanilla extract to it. In an another bowl, combine the flour, ground pecans, ½ cup ground chocolate, cinnamon and salt. Gradually add the dry ingredients to the creamed butter mixture. Knead into dough and wrap it in plastic, until firm.<br /><br />Shape the dough into 1-inch balls and place them pressed down, 1 inch apart on baking sheet. Bake in a preheated oven to 325° F, until the cookies are firm to the touch. Transfer to a wire rack and let it cool. Mix remaining of the confectioner's sugar and cocoa powder into a shallow bowl. While cookies are still warm, roll them, until coated from all sides.<br /><br />The use of chocolate and vanilla in the cakes and cookies makes them rich and indulgent, and melting butter turns your dessert into one mouth watering sumptuous treat. <br /><br />See more traditional Mexican food and dessert recipes. <br />By Loveleena Rajeev<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-8880150103698729770?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/I-QI9fETw5E" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/I-QI9fETw5E/easy-mexican-dessert-recipes-mexican.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/easy-mexican-dessert-recipes-mexican.htmltag:blogger.com,1999:blog-7881861064460644588.post-460958778956194724Thu, 01 Apr 2010 14:21:00 +00002010-04-01T16:22:18.243+02:00Easy Japanese RecipesJapanese food is steeped in the unique culture of the land, imbued with elegance and aesthetics. Here are some delicious Japanese recipes.When 36-year-old Miki Noriyuki, on a month long touring trip to the United States, yearning for a morsel of back home, walked into an inviting looking Japanese restaurant in Los Angeles, she was horrified to find what she considered culinary ‘satsujin’, or murder – sushi being served on the same menu as barbecued beef made in Korean style. <br /><br />And the seaweed rolls she ordered came stuffed with smoked salmon and cream cheese! To her mind, such a thing was simply unimaginable. Whatever they may call it, she decided as she walked out of the restaurant without eating anything, this certainly was no Japanese restaurant. And this was not the first time that her delicate sense of Japanese culinary culture had been dismayed. <br /><br />With so-called Japanese restaurants mushrooming all over the States (and around the globe) actually serving what can best be called Asian fusion food, or simply just bad food, which they pass off as authentic Japanese cuisine, such as phony sake and sloppy sashimi, Miki decided that she had to educate her American friends, Ron and Suzanne, with whom she was putting up, about the real beauty of unadulterated Japanese food. <br /><br />When she got back to their condo, and recounted her disappointing culinary experience, she explained, "What people must understand is that authentic Japanese food is an art that is highly developed. It engages all the senses – it should use genuine ingredients and be presented beautifully."<br /><br />Ron, who liked experimenting with various cuisines, and had a particular penchant for the Japanese food he often ordered from the little Japanese restaurant nearby, was intrigued. "So, does that mean that the food I get from Shogun down the road is sham?"<br /><br />"Well, I must taste it first to know if it is," she replied. "But, according to what I have experienced, the Japanese restaurants that I have been to here, and even in Paris and Hong Kong, although they claim to offer Japanese food, actually serve Chinese, Filipino or Korean food. Our Japanese food culture must be protected," she continued, feelingly.<br /><br />"In Japanese culinary art," she went on, "The aesthetics of the meal, such as elegant serving bowls and delicate flower arrangements, are as important as the food that is served. It’s not the quantity of the food, but the quality that is prized. The preparation of our Kaiseki-ryori, for instance, can take days, and is presented on plates in small courses, and in combinations of colors that are designed to amuse and delight. <br /><br />Suzanne, who had been listening with rapt attention, butted in, "So, Miki, why don’t you give us some authentic traditional Japanese food recipes, Ron and I would love to try them out." <br /><br />Miki thought that was a very good idea, here are some of the easy Japanese food recipes she gave her friends:<br /><br />Tsukimi Soba <br /><br />4 Servings of soba noodles (traditional Japanese noodles made of buckwheat)<br />4 Eggs <br />1/4 Negi onion (Japanese green onion, similar to leeks)<br />6 cups Dashi soup (basic Japanese soup stock)<br />1/3 Cup of soy sauce <br />2 tbsp Mirin (a type of rice wine, similar to sake, but with less alcohol content)<br />1/2 tsp Salt<br /><br />Chop the negi onion finely. Put the soy sauce, salt, mirin, and dashi in a pan and heat them all to make the soup. Boil the soba noodles in another pan, according to the directions given on the package. Once the noodles are cooked, put it into serving bowls, and pour the soup over it. Then, break an egg into each bowl, and spread the onion slices over it all. Serve immediately.<br /><br />Oyako-Donburi<br /><br />1/4 Cup chicken breasts<br />1/2 Cup chicken broth <br />4 Shiitake mushrooms, soaked<br />1 Onion <br />1 Carrot <br />4 tbsp Soy sauce <br />2 tbsp Sugar <br />1/4 Cup green onions, chopped <br />4 Eggs, beaten <br />Salt, according to taste<br /><br />Cut the chicken and mushroom into strips, and slice the onion. The heat oil in a pan and fry the onions and chicken until the meat is tender. Add the chicken broth and cook on low heat. Now add the carrots and mushroom, and a cook for a few more minutes, stirring. Add soy sauce, salt and sugar and pour the beaten eggs into the chicken mixture. Continue cooking on low heat until the eggs are cooked. This goes very well with rice.<br /><br />Yakitori<br /><br />1 lb Chicken thighs, boneless <br />1 1/2 Cups of Mirin <br />3/4 Cup soy sauce <br />4 tbsp sugar <br />1 Clove of garlic, crushed (optional) <br />1-2 Green onions, cut in inch-long pieces (optional) <br />8 Bamboo skewers <br /><br />Take a medium sized saucepan and put the soy sauce, mirin, garlic and sugar into it and cook them over a medium heat, until the sauce reduces to half its quantity. Allow it to cool a little while you prepare the chicken. Chop the chicken into small pieces (it is usual in Japan to keep the skin on). Skewer the pieces of chicken, alternating each piece with green onion. Start grilling the chicken without the sauce at first. When the meat starts to change color, brush the sauce evenly all over, and continue to grill, turning the skewers and continuing to brush with sauce, until done. <br /><br />Matsutake Gohan <br /><br />2 1/2 Cups of Japanese rice<br />1-2 Matsutake mushrooms<br />2 1/2 Cups of water<br />1 Abura-age, fried tofu<br />4 tbsps Sake, rice wine<br />4 tbsps Soy sauce<br /><br />First, wash the rice well in a bowl of cold water. Then, draining all the water out, put the rice with the 21/2 cups of water in a rice cooker and put it aside for half an hour. Next, slice the mushroom lengthwise and the abura-age into strips. The add the sake, soy sauce, abura-age and the matsutake into the rice cooker and turn on the switch and cook until done.<br /><br />Chi Chi Dango Mochi <br /><br />1 lb of Mochiko, glutinous rice flour <br />2 1/2 Cups of sugar <br />1 tsp Baking powder <br />2 Cups of water<br />1 Can of coconut milk, (14 ounce) <br />1 tsp Vanilla extract <br />1/4 tsp Red food color <br />1 1/2 Cups of potato starch <br /><br />Begin by preheating the oven to 175 degrees C (350 degrees F). Then grease a 9 by 13 inch baking pan. Whisk the rice flour, baking powder and sugar together, and put it aside. Then, in a medium sized bowl, mix together the coconut milk, water, vanilla and red coloring, and then blend in the rice flour mixture. Pour this batter into the greased baking pan, cover with a foil and bake for one hour. Then let it cool completely. Next, dust a clean surface with the potato starch and turn the pan of mochi on it. Use a plastic knife to cut the mochi into bite size pieces. This is a delicious Japanese dessert. <br />By Rita Putatunda<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-460958778956194724?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/eVkPeKcLu_0" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/eVkPeKcLu_0/easy-japanese-recipes.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/easy-japanese-recipes.htmltag:blogger.com,1999:blog-7881861064460644588.post-1393026595636634281Thu, 01 Apr 2010 14:19:00 +00002010-04-01T16:20:36.464+02:00Secrets of Argentinian CuisineThe specialty of Argentine food is steaks and grilled meat. Argentine beef is low on fat and cholesterol and has a special flavor too. Another determining factor in Argentinian cuisine is that Argentina is the world's major producer of wheat, beans, maize, soybeans, beef and milk. <br /><br />Thus, these items are commonly used on the table in the likes of wheat based Italian dishes or the Argentine Pizza.Argentinian cuisine is immensely influenced by Spanish, Italian and South American food. <br /><br />The specialty of Argentine food is steaks and grilled meat. Argentine beef is low on fat and cholesterol and has a special flavor too. Another determining factor in Argentinian cuisine is that Argentina is the world's major producer of wheat, beans, maize, soybeans, beef and milk. Thus, these items are commonly used on the table in the likes of wheat based Italian dishes or the Argentine Pizza. <br /><br />Argentinian cuisine is very authentic and natural, which means use of vegetables are quite prevalent and salads are an important part of their food. In spite of this, in cities the picture is fast changing. Pre-packed frozen food is becoming popular. Fast-food is now an important share of city life challenging hamburgers and steaks.<br /><br />However, the three original dishes of Argentina still found in Buenos Aires are: <br />ƒ{ Caramel Apple Pancake - a lip smacking dessert<br />ƒ{ Revuelto Gramajo - made of eggs, crisp potato, ham and chicken <br />ƒ{ Milanesa Napolitana - breaded veal cutlet, slice of cheese and ham covered with tomato sauce and cooked in the oven till cheese melts<br /><br />Argentina is famous for steaks and grills from the days of the illustrious Incas, who roasted meat over green branches on hot rocks or coal. This must have probably been the first barbecue man had ever made on earth! Another specialty of Argentina is Porteno, which means classic European cuisine with a local touch. A French or Italian will not trace any similarity because it is just different with the local influence.<br /><br />Argentines have a high protein diet and beef in the form of grilled meat and steaks dominate it. Breaded and fried meat is used as snacks with sandwiches or simply with mashed potato. In parties and picnics Argentines love pastries of meat, cheese, sweet corn etc as starters. Vegetables and salads are very important for Argentine meals. They have adapted to Italian staples of pizza and pastas in the food. Italian-style ice creams are common in Argentina. For evening snacks they have crust less white bread buttered with thin slice of meat, cheese and lettuce leaf with beer.<br /><br />In the provinces, the European touch is not visible but pro-Colombian and colonial traditions are noticed. More use of maize, beans, pumpkins and chilies in food is observed. Fruits like apples, pears, peaches, kiwifruits, avocados and plums are used in abundance in their food.<br /><br />A traditional drink called mate is a luxury and is considered a social ritual at family or small gatherings. The dried leaves and twigs of Yerba Mate plant is placed in a cup, which is also called mate, and near boiling water is added to it. This cup is made up of gourd or bone or horn. The drink is sipped from a metal cane called bombilla. The drink can be sweetened with sugar or flavored with aromatic herbs or dried orange peel to suppress its original bitterness. The host prepares the drink to the taste of the guests. Mate Cocido is the same leaf prepared differently. It is boiled and served like tea or coffee with milk or sugar. Other drinks are wine, tea or coffee.<br /><br />With this whole lot of varieties you are sure to go into a tizzy. Experience the taste of Argentinian cuisine with a touch of Spanish and Italian influence.<br /><br />Chris McCarthy is the owner of InsaneChicken's BBQ Sauce Catalog. InsaneChicken is proud to sell hot sauce from around the world and is famous for it's Hot Sauce of the month club. <br />By Chris McCarthy<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-1393026595636634281?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/1dhI77ew-n0" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/1dhI77ew-n0/secrets-of-argentinian-cuisine.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/secrets-of-argentinian-cuisine.htmltag:blogger.com,1999:blog-7881861064460644588.post-8937433195960956062Thu, 01 Apr 2010 14:18:00 +00002010-04-01T16:19:05.562+02:00Italian Salami, Prosciutto and MortadellaItalian salami, prosciutto and mortadella are the main Italian cold cuts. Daily used in Italy, sometimes are not known enough abroad to be well appreciated.Italian salami is not often named as a typical Italian product, even if it is really present in Italians daily diet. This simple cold cut is commonly used in Italy in an antipasto or, more commonly, inside a sandwich that a young Italian student eat at school pause.<br /><br />Generally salami is made with 1/3 beef, 1/3 pork and 1/3 fat. This proportion varies depending on the kind of salami. For example, the felino one is usually made with precious meat and less fat, being considered a gourmet one.<br /><br />Outside Italy, cold cuts are not always fresh and often are considered as something conserved, not appropriate for a daily diet. This false impression is due to the fact that often these cold cuts are not consumed often in these countries, associated with fat and conserved food. They are indeed conserved, and one should not base the own diet on cold cuts. But it is not a drastic choice, as they have high nutritional values.<br /><br />Italian salami has a protein percentage range that goes from 24 to 30%, and contains potassium, calcium, magnesium, phosphorus and B1, B2 and PP vitamins. Besides salami, there are a wide variety of Italian cold cuts that can be easily found in any Italian market, for daily use. The cold cuts counter has always a queue of people buying salami, prosciutto, mortadella, between other varieties.<br /><br />Many times the word-of-mouth fails. The famous Italian raw prosciutto is often a label for less valuable cold cuts or just different products. Between the Italian raw hams, one of the most famous one is called Prosciutto di Parma. This product has the European Quality Brand PDO (Protected Designation of Origin), so as 7 other Italian raw hams. But often people just say "Parma" thinking they are saying "Italian raw ham".<br /><br />Prosciutto di Parma is a wonderful product, so is the Tuscan one, but they are different. The Parma one is sweeter, and the Tuscan one is salted (it is salted because originally used by the shepherd s with the Tuscan bread, that has quite no salt).<br /><br />Italian raw ham is a gourmet product and is used in all diets, including the children ones, as it is a healthy choice, being rich in proteins an easy to digest.<br /><br />The "poorest" cold cut is mortadella. It is considered poor because who couldn’t afford buying raw ham, bought mortadella. But it is not poor in taste, rather it pleases all. A fresh and crispy piece of bread with a tiny slices of mortadella is one of the taste major delights.<br /><br />Mortadella is made only of pork. During the ‘600 a cardinal settled a prohibition of including beef into the mortadella recipe, prohibiting also the production of this specialty outside the city of Bologna, as it was difficult to control these productions. These rules have changed, as it is produced in many other cities now, but a good mortadella must always contain only pork.<br /><br />In an average Italian family, cold cuts are used for children sandwiches at school – it is surely a better choice comparing to extra sweet snacks, as antipasto and as an alternative dinner.<br /><br />Specially when one is hungry, the vision of a table set with cold cuts as Italian salami, prosciutto and mortadella together with a couple of baskets containing fresh bread, some good Italian cheeses and a bottle of Italian red wine is surely an excellent choice. By Ana Maria da Costa<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-8937433195960956062?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/nUBcKFZfub4" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/nUBcKFZfub4/italian-salami-prosciutto-and.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/italian-salami-prosciutto-and.htmltag:blogger.com,1999:blog-7881861064460644588.post-3643945060609036053Thu, 01 Apr 2010 14:17:00 +00002010-04-01T16:17:55.857+02:00Italian RisottoItalian risotto became another typical dish of the Italian food. The Italian rice is known for its high quality and is used by the great chefs worldwide to prepare delicious risotto recipes.The Italian risotto became known as another Italian typical dish, even if rice isn’t original from Italy as pasta.<br /><br />Rice is a cereal as corn or wheat, but less fat and is eaten by half world population. The Italian rice is appreciated for its high quality and today is widely exported as a gourmet product.<br /><br />The Italian rice is classified in 4 groups, the COMMON rice (riso comune) has small and round grains and its cooking time is between 12 and 13 minutes. Ideal for broth or vegetables soups.<br /><br />The HALF-THIN semifino type has round medium length grains. It takes a bit longer to cook (13 to 15 minutes) and are most used for antipasti, unique dishes, cold and warm. <br /><br />The THIN fino type are tapered grains that need about 14 to 16 minutes to cook. Finally the SUPERTHIN superfino kind has big and long shaped grains, with a cooking time between 16 and 18 minutes and are specially indicated for risotto. The so known Arborio, Carnaroli or Boldo are part of this category and are the favorite ones of the big chefs.<br /><br />The parboiled rice is often underestimated. It is done using an antique procedure used by Egyptians. They used to marinate it with hot water and dry it under the sun to better conserve it. This method was re-discovered by Americans after the II World war because it gives guarantees under the nutritional and long conservation side.<br /><br />Today, with the new technologies, the rice is treated with steam at high temperatures and quickly dried on an air mattress. This natural practice jellies the starch, making it resistant and keeping many of the precious substances present on the surface pass to the inside of the grain. <br /><br />So, the parboiled grain is richer of nutrients, more resistant, conserves better and easier to prepare as it takes only 10/12 minutes to cook and do not overcook.<br /><br />One of the most known Italian risotto recipe is the Saffron one, also called in Italy as Milan risotto, as it is typical from Milan area. It is a tasty and delicate dish that has its strong point in saffron powder.<br /><br />How to cook a Saffron risotto:<br /><br />You’ll need (4 people)<br />400gr of rice (reading above to make your choice of rice)<br />2 spoons of extra virgin olive oil<br />Half onion (not chopped)<br />Approx. 1 liter of broth<br />3 or 4 spoons of grated good quality parmesan<br />2 spoons of good quality butter<br />1 bag of saffron <br />salt<br /><br />How to do it:<br /><br />Put the oil inside the pan, turn on the gas and add the onion. Let it color a little and then add the rice. Mix it and let it fry for a moment. <br /><br />Then add some broth (about 2 cups), mix it and lower the gas. Keep adding broth as it dries, always mixing well at each time. <br /><br />Salt it, paying attention to the kind of broth you’re using. If you use cubes, add a little salt because cubes are very salty.<br /><br />Easy Tips: <br /><br />Usually you will need the double quantity of broth comparing to rice quantity. If you measure a cup of rice, you will then need 2 cups of broth)<br /><br />After 10 minutes, taste it to see if it’s done. When it’s quite done, add the 2 spoons of butter, the grated parmesan cheese and the saffron. Turn off the gas, mix it all very well and close the pan for a couple of minutes.<br /><br />Then you just have to open it, put your risotto on your serving plate and…enjoy! By Ana Maria da Costa<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-3643945060609036053?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/iTi7vaI7Axw" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/iTi7vaI7Axw/italian-risotto.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/italian-risotto.htmltag:blogger.com,1999:blog-7881861064460644588.post-4729261209534271484Thu, 01 Apr 2010 14:14:00 +00002010-04-01T16:16:40.217+02:00Italian Street FoodItaly is well-known all over the world also in virtue of its cuisine: famous restaurants and cooks are certainly not missing in Italy, and Italian typical dishes are appreciated everywhere. Italian gastronomic tradition does not only include "restaurant dishes", or dishes that need a complex preparation and are to be eaten while sitting at a table, but also many kinds of street food, which are different in each region. <br /><br />Street food is very appreciated both by Italians, who like its traditional and intense flavour, its authenticity, its cheapness, and the possibility that it gives to eat quickly, and by those tourists that wish to discover every aspect of the places they are visiting, gastronomic culture included, and who prefer to shorten the time dedicated to eat in order to immerse themselves in visiting the city. <br /><br />From north to south, all Italian regions offer different kinds of food, which are part of the local history and tradition, and which still survive, sometimes with some difficulties, in spite of the relentless advance of fast-foods and standardized food tasting the same in every part of the world. But if you are visiting Italy it is worthwhile to stop and have a snack in one of the kiosks or bars that sell traditional street food typical of the region you are visiting: besides having something tasty and cheap to eat, you can taste, in the true sense of the word, a piece of the local culture. <br /><br />Imagining to plan a tour focused on Italian street food, we should add innumerable stops, and making a list of all the typical Italian snacks is not possible. If we start from the north, we may certainly stop in Liguria, and taste the famous "focaccia Genovese" (flat oven-baked bread from Genoa), which has been part of the history of the region since the 16th century. <br /><br />Nowadays you can find different versions of it, all excellent. In the north, but in the eastern part of Italy, a stop in Venice certainly has surprises in store for us: on the one hand it is more and more difficult to taste the "fritolin" (fried fish cones), on the other hand you can still stop in a "bacaro" (typical Venetian bar) and corner "cicchetti" (little snacks prepared with different ingredients, cold cuts, boiled eggs, pickles, anchovies…) accompanying them with a glass of wine. <br /><br />Going a little further south we find many kiosks offering "piadine romagnole" (Italian flatbread typical of Emilia-Romagna, a region which is also known for "tigelle", "gnocco fritto" and many other fast dishes), while in Tuscany the street food par excellence is "lampredotto" (cattle stomach cooked with tomatoes, onion, parsley and celery and served as a sandwich filling). <br /><br />In Latium you must try the "porchetta di Ariccia" (pork slowly roasted with herbs and wild fennel) and "supplì", balls of rice with tomato or meat sauce, while in Campania, notably in Naples, an important role is played by pizzas and "focacce", like the "parigina" (flat oven-baked bread with ham and mozzarella). Our short gastronomic tour ends in Sicily, a region that has a lot to offer as far as street food is concerned: from "arancini", fried rice balls filled with meat sauce, mozzarella and peas, to "pani ca meusa", i.e. spleen sandwiches, Sicilian street food specialties are among the most appreciated and famous ones. Pizza confezionata<br />Vagabonta.<br />By Francesca Tessarollo<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-4729261209534271484?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/wiGMoXSPejU" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/wiGMoXSPejU/italian-street-food.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/italian-street-food.htmltag:blogger.com,1999:blog-7881861064460644588.post-266368853854957577Thu, 01 Apr 2010 14:12:00 +00002010-04-01T16:14:26.404+02:00Easy Indian Food RecipesIndian food is as wide and diverse as the culture of India. Here are some easy Indian food recipes that will give you a glimpse of the true flavor of India!Indian cuisine is typically characteristic in its flavor due to the use of spices that lend it a unique spicy taste! The staple diet of any Indian consists of a variety of pulses, rice, rotis, pickles, vegetables that are cooked in a variety of Indian curries, lip-smacking pickles etc. <br /><br />The cuisine of India also varies as per region. Here, the flavors and the main ingredients change depending upon the particular region you are visiting. South Indian food is known for its scrumptious dosas and idlis where as North Indian cuisine is known for the typical gravies, tandoori chicken and kulchas. Cuisine in western India is different with rice, fish and the use of coconut being of prime importance for Goa where as the Maharashtrian dishes have an assortment from the sweet puran poli to the mild flavored nutritious breakfast items. <br /><br />The eastern India is known for its mouthwatering range of sweets! Well, if you are a lover of Indian food and wish to try something at home, here are some easy Indian food recipes you can use. Use authentic Indian masalas to attain the best flavor. <br /><br />Easy Indian Food Recipes:<br /><br />Butter Chicken Recipe<br />Ingredients<br />Ground cinnamon (1/4 teaspoon)<br />Garam masala (1 1/2 teaspoons) <br />Salt (1 1/2 teaspoons) <br />Minced ginger (1 1/2 teaspoons) <br />Garlic - crushed (2 cloves)<br />Tomatoes - seeded, diced (5)<br />Plain yogurt (1/2 cup)<br />Butter (1/2 cup) <br />Red bell peppers - sliced (2)<br />Onions - thinly sliced (2)<br />Ground nutmeg (1/4 teaspoon)<br />Ground cloves (1/4 teaspoon)<br />Heavy whipping cream (1/4 cup)<br />Chopped fresh coriander (2 tablespoons)<br />Dried red chili pepper - crushed (2 teaspoons)<br />Skinless, boneless chicken breast - cut into 2-inch cubes (1 pound)<br /><br />Preparation<br />First, mix the ground chili peppers with the cinnamon, garam masala, nutmeg, ginger, garlic, yogurt, tomatoes, cloves and salt in a large bowl. Then, place the chicken pieces in this yogurt mixture. Marinate it in the refrigerator for around minimum 30 minutes, maximum to 60 minutes. Then, melt some butter in a large skillet. Cook the bell pepper slices along with the onions on medium heat. Cook till the onions turn translucent and keep stirring every 5 minutes. Then, add the chicken along with the marinade to this skillet. Cook the chicken and stir the same constantly for the next 8 minutes. Once the chicken turns firm, keep the flame on medium high. Now, add the cream and the coriander. Cook the mixture till it begins to boil and serve immediately! <br /><br />Masala Dosa Recipe<br />Ingredients<br />For the Dosa<br />Rice (1 1/2 cups)<br />Urad dal (1/2 cup)<br />Salt<br />Oil<br /><br />For the Masala Filling<br />Potatoes (2)<br />Turmeric (1/2 teaspoon)<br />Mustard seed (1/2 teaspoon)<br />Green chili (1-2)<br />Oil (1 tablespoon)<br />Salt<br />Medium onion – chopped (1)<br />Yellow split peas (1/2 teaspoon)<br /><br />Preparation<br />For the dosa:<br />Soak the rice and the urad dal separately in water, overnight. Then, grind to make a paste. Mix it together with salt and water. This will form the batter. Place this aside at room temperature overnight. Add onion and chilies to the batter. Heat a pan with some oil or even ghee. Pour this batter with the help of a wide spoon onto the pan in a circular motion to make a thin dosa. <br /><br />For the filling:<br />Heat oil in a pan and add onions, spice, mustard seeds and peas to this. Fry it for about 5 minutes on medium heat. Add the potatoes to this and cook it evenly. <br /><br />While serving, you need to place the filling inside the dosa and roll the dosa. Serve this with spicy chutney! <br />By Kashmira Lad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-266368853854957577?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/E86T6eaTRtM" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/E86T6eaTRtM/easy-indian-food-recipes.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/easy-indian-food-recipes.htmltag:blogger.com,1999:blog-7881861064460644588.post-1460162177151742647Thu, 01 Apr 2010 14:11:00 +00002010-04-01T16:12:38.123+02:00Easy German RecipesAre you looking for some easy German recipes that you can make for your family this Christmas? If yes, your search ends here, as this article will give you some simple German recipes that you can easily make at home...People who have visited Germany say that food of the country has left a long lasting impression on them. <br /><br />This is true because the cuisine of this nation is famous for the variety it provides. German cuisine has evolved through several centuries and is also influenced by Italian, Turkish, and Austrian cuisines. Though German food is famous and liked by people all around the world, not many try to make them because most of them are quite difficult and time consuming. <br /><br />However, here are some easy German recipes that do not take much time to be cooked, but still retains the taste of delicious, traditional, German food. Read more on food recipes.<br /><br />Easy German Recipes<br /><br />If you are looking for some easy German recipes, here are some delicious ones which can not only be made quickly, but also taste wonderful.<br /><br />Chicken in German Style<br /><br />Ingredients <br />6 chicken breasts, boned and skinned <br />4 slices bacon <br />3 cups sauerkraut <br />8 ounces cooked Polish sausage, sliced <br />¼ cup honey <br />1 teaspoon salt <br />1 onion, chopped <br />8 ounces tomato sauce <br />4 ounces barbecue sauce <br />3 cloves garlic, chopped <br />¼ teaspoon pepper <br />Directions<br /><br />Heat little oil in a small sauce pan and fry the bacon until it becomes crisp. Transfer the bacon into another plate and cook garlic and onion in the same sauce pan, along with the fat produced while cooking bacon. After four minutes, remove the saucepan from heat and set aside. Take a large mixing bowl and mix sausage, tomato sauce, sauerkraut, and honey together. Put in garlic, onion, and chicken breasts with it. Sprinkle some salt and pepper to this mixture and stir well. Place the bacon in the bowl and mix all the ingredients together. Transfer the ingredients in the bowl into a glass baking dish and cover with a foil. Cook the baking dish in a 350 degrees F preheated oven for 55-65 minutes. Before taking out from the oven, check whether the chicken is fully cooked. Read more on German sauerkraut recipes and German sausage recipes.<br /><br />Spicy Potato German Salad <br /><br />Ingredients <br />16 ounces Polish sausage, fully cooked <br />4 ounces sour cream <br />¼ cup butter <br />¾ cup cider vinegar <br />6 cups cooked potatoes, peeled and sliced <br />1 teaspoon salt <br />2 cloves garlic, minced <br />8 ounces water <br />3 tablespoons flour <br />1 onion, chopped <br />¼ teaspoon pepper <br />Directions<br /><br />In a medium sized saucepan, heat butter and when it melts completely, add onion and garlic to it. Stir fry for sometime, till they become crisp. Add flour to the saucepan and continue frying for a minute again. This should be followed with sugar, vinegar and finally water. Cook in a medium to high heat and when it reaches boiling point, reduce the flame to the lowest and allow it to cook for three more minutes. Slice the sausages into chunks and add to the saucepan, followed by potatoes. Continue stirring for sometime and then add sour cream, salt and pepper to it. Cook it on a low flame by stirring occasionally. See to it that it is heated completely. Transfer all the ingredients in a salad bowl and serve hot. Read more on German potato salad recipes.<br /><br />Easy German Recipes: Desserts<br /><br />German cuisine is famous for its scrumptious desserts, and the good news is, they are not very difficult to make. Moreover, these can also be counted as easy German recipes for kids, i.e. you can include your children in the cooking process while making these mouthwatering desserts. Read more on German dessert recipes.<br /><br />Delicious German Chocolate Cake<br /><br />Ingredients <br />1 package sweet cooking chocolate <br />20 ounces sifted cake flour <br />7 cups butter <br />8 ounces buttermilk <br />Pinch of salt <br />16 ounces sugar <br />1 teaspoon vanilla <br />7 teaspoons soda <br />4 eggs, separated <br />Directions<br /><br />Take 4 ounces, i.e. ½ cup of boiling water and melt chocolate in it. When it is fully melted, keep it aside for cooling. In a mixing bowl, combine flour, salt and soda through a sieve and mix well. In another bowl, whisk butter and sugar together till it becomes light and fluffy. Put in the egg yolks one by one, while whisking after every addition, and set aside. Add vanilla to the melted chocolate and transfer this into the above mixture. Put in the flour mixture into the creamed mixture, along with the buttermilk, alternately. Add the egg whites in the end and continue beating them together till a stiff peak forms. Prepare 3 greased baking pans by lining them with waxed paper. Pour the cake mixture into these pans and bake for 30 to 40 minutes at the temperature of 350 degrees F. Once fully baked, remove from the pans and allow it to cool completely before using it. Read more on German chocolate cake recipe.<br /><br />Chocolate Pie<br /><br />Ingredients <br />4 ounces Baker's German sweet chocolate <br />3 tablespoons cornstarch <br />13 ounces evaporated milk <br />4 ounces pecans, chopped <br />1/8 teaspoon salt <br />¼ cup butter <br />12 ounces sugar <br />2 eggs <br />1 teaspoon vanilla <br />2 unbaked pie shells <br />1 1/3 cups Baker's Angel Flake coconut <br />Directions<br /><br />In a saucepan, stir butter and chocolate together till they melt completely. Take the pan from the flame and stir in evaporated milk into the melted butter and chocolate. Add cornstarch, sugar and salt into this mixture, followed by the eggs and vanilla, and mix till all the ingredients are fully blended. Transfer this pie mixture into pie shells and sprinkle some coconut and pecans to it. Place the pie shells in the oven and bake for 45 to 50 minutes at the temperature of 375 degrees F. When you take the pie out, it will be a little soft from the inside, but will set while cooling. Hence, allow it cool for four hours after taking it out from the oven. Cut them into slices and serve with cool whipped cream.<br /><br />To know more German recipes, read on: <br />German Spaetzle Noodle Recipes <br />Sauerkraut Recipes <br />These are some of the easy German recipes that you can make at home. You can prepare these for an everyday dinner or as a special dish for a party at your place. I assure you that your guests as well as family members will enjoy indulging in these delicious German treats. <br />By Deepa Kartha<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-1460162177151742647?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/modMRwzHaMg" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/modMRwzHaMg/easy-german-recipes.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/easy-german-recipes.htmltag:blogger.com,1999:blog-7881861064460644588.post-1328793015693259234Thu, 01 Apr 2010 14:09:00 +00002010-04-01T16:10:37.412+02:00Famous French FoodFrench cuisine is as diverse as the various regions of France. Here is a list of famous French food and few recipes to prepare the same.The French are known for their fine ways of dining and exquisite food as well. Every region in France has its own specialty, which is probably why we have different types of famous French food popular all over the globe. <br /><br />Families are known to pass down their secret recipes to the next generation, which include some really exquisite ingredients as well. French food is known for its richness of flavor. The dinnertime is a very large affair for the French. During the Middle Ages, the French were known for their lavish banquets. This contained heavily seasoned food. Later on, during the period of the French Revolution, there was a marked move away from the use of spices. With the mention of famous French food, cheese and wine would obviously crop up in the minds of many. <br /><br />However, today, there are many regional dishes that have also seeped into the culture of many cuisines worldwide. Let us take a quick look at some of the various types of famous French food and recipes to make the same at home!<br /><br />List of Famous French Food:<br />Baguette - This is a variety of bread with a crispy crust. Baguettes form to be a major feature of French breakfast.<br /><br />Blanquette de veau - This is a famous French veal dish. This contains veal meat combined with aromatic vegetables. <br /><br />Chocolate Mousse - The chocolate mousse although commonly available all over the world is actually a famous French food item. This is a very delicious dessert made from egg and cream. <br /><br />Madeleine- The madeleine is a traditional cake of France. These are very small shaped cakes which have a shell like appearance.<br /><br />Éclair - The Éclair is a long and thin shaped delicious pastry with a cream filling and loads of icing. <br /><br />Choucroute garnie - The chocolate garnie consists of sausages and salted meats often combined with potatoes. <br /><br />Crêpe- This is a pancake that is made from wheat flour. <br /><br />Bouillabaisse- The Bouillabaisse is a traditional fish stew that is prepared with different kinds of cooked fish. A variety of herbs and spices are used to add flavor to the same. <br /><br />Gougère- This is a pastry that is made along with cheese. In the English language, these are known as cheese puffs. <br /><br />Cassoulet- This famous French food originated in the southwest area of France. Its main ingredients are meat combined with pork skin and white beans.<br /><br />Ratatouille- This is a traditional vegetable dish. The complete name remains to be ratatouille niçoise and it consists of stewed vegetables. Ratatouille is generally served as a side dish but it can be served as a complete dish in its own as well. This dish is generally prepared in the summer season with the help of fresh vegetables. <br /><br />Quiche Lorraine- A quiche simply means a baked dish that consists of a combination of eggs and milk in a pastry crust. This kind of an egg pie is prepared with other ingredients as well. <br /><br />Tarte flambée- This dish is a speciality of the Alsatian region in France. It is made of thin bread dough which is topped with onions, bacons and some amount of fresh cream. <br /><br />Recipes of Famous French Food:<br />Easy Madeleine Recipe<br />Ingredients:<br />Eggs (2)<br />Vanilla extract (3/4 teaspoon)<br />All-purpose flour (1/2 cup)<br />Lemon zest (1 tablespoon)<br />Butter (1/4 cup)<br />Sugar- granulated (1/3 cup)<br />Salt (1/8 teaspoon)<br />White sugar (1/3 cup)<br /><br />Preparation:<br />To begin, you would need to preheat the oven to 375 degrees F. Then, you need to butter and flour around 12 madeleine molds which are around 3 inches. Once done, set it aside. Then, melt butter and let it cool to room temperature. <br /><br />Then, take a small bowl and beat some eggs in this. Add vanilla and a pinch of salt as well. Keep beating this mixture constantly and add some sugar as well. Beat this mixture till it turns thick. <br /><br />Next, add some flour into the egg mixture. Gently fold the egg mixture after every addition. Then, add some lemon zest to this. Gently pour the melted butter towards the edge of the batter. Fold this butter into the batter. Now, you need to spoon the batter into the molds. <br /><br />Bake this for a duration of 15 minutes or wait till the cakes turn golden brown.<br /><br />With the tip of the knife, gently pry the madeleines loose from the pan. Invert them and sprinkle the cookies with some amount of granulated sugar. Enjoy the taste of freshly baked madeleines!<br /><br />Grilled French Bread:<br />Ingredients:<br />Loaf – (baguette- French bread – 1)<br />Olive oil - (2 TB) <br />Fresh parsley – chopped (1 Tablespoon)<br /><br />Preparation:<br />First, you need to cut the bread into small slices, around 16 in number. Then stir the parsley with the oil in a small bowl. Then, use this mixture on one side of the bread. Place the bread slices in an uncovered grill. Grill this for at least 2 to 3 minutes. Turn them once while grilling and serve. <br />By Kashmira Lad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-1328793015693259234?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/A8cR9Pw55z0" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/A8cR9Pw55z0/famous-french-food.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/famous-french-food.htmltag:blogger.com,1999:blog-7881861064460644588.post-2972043478954242397Thu, 01 Apr 2010 13:49:00 +00002010-04-01T16:08:29.087+02:00Famous Chinese FoodToday, the popularity of the Chinese Food is widespread, all over the world. Here’s an insight into the philosophy and types of famous Chinese food that satiates the taste buds of many.As quoted by someone, ‘Chinese not only enjoy eating but believe eating good food can bring harmony and closeness to the family and relationships’, holds true. Chinese food is a very unique and tasty cuisine that has grown in popularity and also found its modifications along the way.<br /><br />The philosophy of Yin and Yang finds prominence in Chinese food. The Chinese maintain a balance in the food texture, color and flavor by following the basic principles of yin and yang. Food that has the cooling properties are said to have yin and those items which have the warm properties are said to have yang. The idea is to achieve a healthy balance between the two. <br /><br />The Chinese food beholds a large variety from different regions with some mouthwatering dishes. The basic Chinese food is divided into 8 regional cuisines.<br /><br />Huaiyang Cuisine:<br /><br />This cuisine uses fresh fish and crustaceans as the main ingredients and is very popular in the lower areas of the Yangtze River. The cooking techniques used are roasting, braising, stewing and simmering. The carving techniques of the food are very well known in this type of cuisine. Some of the famous Chinese food of this variety includes Stewed Crab with Clear Soup, Duck Triplet, Crystal Meat, Liangxi Crisp Eel and Long-boiled and Dry-shredded Meat. <br /><br />Shandong Cuisine:<br /><br />The Shandong cuisine gives a lot of prominence to the soups. It also uses a combination of the Jinan cuisine and Jiaodong cuisine. The main element of this cuisine is that the food items are fresh and crisp and generally non greasy. The Chinese foods belonging to this category also have a strong aroma. The soups if thin in its consistency, are clear and if thick are very creamy with a strong flavor. There is a lot of deep-frying, pan-frying, stir-frying and grilling used by the Jinan chefs. The Jiaodong chefs are known for food items with a light taste. Some of the famous Chinese foods in this category are Bird's Nest Soup and Yellow River Carp in Sweet and Sour Sauce.<br /><br />Sichuan Cuisine:<br /><br />This is the most famous Chinese cuisine in the world. Popularly known as the ‘Szechuan’ in the West, the Sichuan cuisine boasts of some spicy and hot flavors due to the emphasis of the use of chili. Another reason for the typical taste it offers is the use of the Pepper and prickly ash by the chefs. This lends uniqueness to the dish. The basic cooking techniques belonging to this category use a lot of pickling, braising and also frying without oil. Some of the hottest and spiciest famous Chinese food in this category remains the Kung Pao Chicken, Tasty and Spicy Crab, Twice Cooked Pork and Water-Boiled Fish. <br /><br />Fujian Cuisine:<br /><br />The Fujian Cuisine is known for a wide range of seafood. This Chinese Food belonging to the Fujian Cuisine is characteristic due to the myriad colors and the mouthwatering combination of the sweet, salty and sour tastes in the food items. Another important feature is the pickled taste. The famous Chinese Food items of the Fujian Cuisine are the Snow Chicken, Prawn with Dragon's Body, Phoenix's tail and the Buddha Jumping Over the Wall.<br /><br />Hunan Cuisine:<br /><br />The Hunan Cuisine has a typical thick and sharp flavor. This is due to the use of the Pepper, chili and shallot in the dishes prepared. This cuisine has an ideal mix of the local cuisine. (Dongting Lake, Xiangjiang Region and the Xiangxi coteau). The famous Chinese food items prepared under this category range from the Dongan Chicken, the Peppery and Hot Chicken, Lotus Seeds in Rock Sugar Syrup and the Sizzling Rice Soup. <br /><br />Anhui Cuisine:<br /><br />Also known as the Hui Cai, it comprises of the specialties of the South Anhui, Yanjiang and Huai Bei. This cooking demands a lot of attention to the temperature of the food being cooked and also the taste and color of the dishes. The dishes are known to build up the energy of the person. The food menus include Bamboo shoots cooked with sausage and dried mushroom, Stewed soft shell turtle with ham, Li Hongzhang Hotchpotch and the Stewed Snapper. <br /><br />Guangdong (Cantonese) Cuisine:<br /><br />The cooking methods used for this cuisine vary from the others in terms of the flavor and and also the raw materials used. There is a strong emphasis on the seafood and mixed flavorings. The food tastes clean, light and extremely fresh. When the chefs prepare Guangdong Cuisine, they have to use methods of deep-frying, braising, stewing, roasting, stir-frying, sautéing and steaming. Once the dishes are ready, the chefs also go an extra mile in the presentation as well. Popular dishes are Steamed Sea Bass, Dim Sum, Shark Fin Soup and the Roasted Piglet.<br /><br />Zhejiang Cuisine:<br /><br />Also known as the Zhe Cai, it encompasses the specialties of the Hangzhou, Ningbo and the Shaoxing cuisine. The cooking methods employ the use of various methods like stewing, stir-frying, deep frying and sautéing. Some of the famous Chinese Food items are the Longjing Shelled Shrimp, Beggar's Chicken and Sour West Lake Fish. <br /><br />Famous Chinese Food Items: <br />Grape-shaped Fish <br />Hot Diced Pork <br />Maofeng Smoked Hilsa Herring <br />Red-Bayberry-Shaped Meat Balls <br />Diced Ham with Crystal Sugar <br />Fish in Vinegar and pepper <br />Litchi and Prawns <br />Chicken Balls with Qiandao Sauce <br />Fragrant Stewed Chicken <br />Squid with Pineapples <br />Gluten-Meat Pouches <br />Bean Skin Rolls <br />Deep-fried Onion <br />Roast Leg of Lamb <br />So if you think this Chinese fare has tickled your taste buds, simply pick up those chopsticks and indulge in some delicious, lip-smacking Chinese Cuisine. <br />By Kashmira Lad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-2972043478954242397?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/BEWGCaMuzpk" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/BEWGCaMuzpk/famous-chinese-food.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2010/04/famous-chinese-food.htmltag:blogger.com,1999:blog-7881861064460644588.post-9081351378720570199Wed, 18 Feb 2009 11:46:00 +00002010-03-23T15:57:05.896+01:00GOAT MEAT PEPPER SOUP<a href="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jWd3jMiKI/AAAAAAAAAbU/GraXE-XWnbs/s1600-h/8359_Better_Stew___OBE_jpg8ea137db2b473f8bbdd70eb7ee25e1d0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 233px;" src="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jWd3jMiKI/AAAAAAAAAbU/GraXE-XWnbs/s320/8359_Better_Stew___OBE_jpg8ea137db2b473f8bbdd70eb7ee25e1d0.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451843157548107938" /></a><br /><br /><br />INGREDIENTS QUANTITIES<br /><br />Goat Meat 6 small pieces<br />Onion (ground) 1 tablespoon<br />Dry Pepper (ground) 1 tablespoon<br />African Nutmeg (ground) 1 teaspoon<br />Effirin/Nchanwu/Ntong 20 leaves<br />Maggi Crayfish 2 tablets<br />Water 2 litres<br />Salt To taste<br /><br /><br />METHOD<br /><br />- Wash the meat thoroughly (already cut from the market). <br />- Season with onion, salt and a teaspoon of pepper. <br />- Steam till the water is almost dried up. <br />- Add the 2 litres of water stir and add the ground Nutmeg, the remaining pepper and the Maggi Crayfish. <br />- Cook till meat is tender and the stock is slightly thickened.<br />- Wash and shred the leaves. Add to the boiling sauce. <br />- Stir and add salt to taste. <br />- Simmer for about 10 minutes<br />- Remove from heat and serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-9081351378720570199?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/irPfbO-_3ME" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/irPfbO-_3ME/goat-meat-pepper-soup.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/goat-meat-pepper-soup.htmltag:blogger.com,1999:blog-7881861064460644588.post-8091609547711978803Wed, 18 Feb 2009 11:45:00 +00002010-03-23T15:49:25.453+01:00AKARA (YORUBA SNACK FOOD)<a href="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jU1hWBi7I/AAAAAAAAAbM/U1pyxv0yQVE/s1600-h/22198_akara_jpgdc475e463d125d08f1930ef9853a41b7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 108px; height: 92px;" src="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jU1hWBi7I/AAAAAAAAAbM/U1pyxv0yQVE/s320/22198_akara_jpgdc475e463d125d08f1930ef9853a41b7.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451841364880886706" /></a><br /><br />SERVES 4 TO 6 PEOPLE<br /><br />2-cups African Beans or Black Eyed Peas<br />One - egg<br />One - maggi cube<br />One - habanero pepper (very hot)<br />1-½ cups of vegetable oil<br />1/3 - cup of onions<br />½ - teaspoon of salt (optional)<br /><br />First, soak beans in hot water for 20 minutes for (African Beans)or 3- hours for Black Eyed Peas.<br />Next, after beans have soaked, remove the shells by gathering a handful of beans in both hands and rubbing them together very briskly.Continue to rinse beans with water to remove the fallen off shells as you continue to rub off the shell of the beans. After you are done,the beans should be nice and white with all the shells removed.<br /><br />This part is very time consuming and can take 30 to 45 minutes to <br />complete. But it’s well worth the wait.<br /><br />Next, grind the beans 2-cups at a time very smoothly and creamy in blender using 1/2 - cup of water. Pour grounded mixture into medium size bowl. You should end up with 4-1/2 cups of beans total. When you reach the last portion of beans to grind (1/2) cup, still use the 1/2 cup of water to grind because the revious bean mixture shouldbe very thick and is still probably sticking to the sides of the blender. Mixture should look very white and thick in texture.<br /><br />Next, add to bean mixture 1-crumbled maggi cube. <br />Next, cut 1/3 cup of chopped onions.<br />Next, remove the seeds and cut one habanero pepper very small.<br />Next, add the cut onions, salt and habanero pepper to bean mixture and stir well.<br />Next, add ½ an egg to mixture and stir well.<br />Next, heat 1-½ -cups of vegetable oil in a medium pan or skillet on medium high.<br />Next, when oil is hot, spoon or pour mixture like small pancakes into hot oil. Mixture should be ½ inch a part from each other. You should be able to spoon inat least four to six large spoons full of mixture at a time.<br /><br />Finally, spooned mixture should cook for 5 minutes one each side or until goldenbrown. Before turning the mixture to brown on the other side, gently and lightlydab some of the remaining egg on top of the uncooked side before flipping to the other side.<br /><br />Tip: Akara can be eaten at breakfast time or as an appetizer or snack.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-8091609547711978803?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/UaRn7pULYMs" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/UaRn7pULYMs/akara-yoruba-snack-food.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/akara-yoruba-snack-food.htmltag:blogger.com,1999:blog-7881861064460644588.post-5180609013286843248Wed, 18 Feb 2009 11:43:00 +00002010-03-23T16:42:09.651+01:00FRIED RICE<a href="http://3.bp.blogspot.com/_L6LDUI4UMe0/S6jhHkgO_AI/AAAAAAAAAc8/PIhLBHZsJ9U/s1600-h/_MG_0557-500.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 144px;" src="http://3.bp.blogspot.com/_L6LDUI4UMe0/S6jhHkgO_AI/AAAAAAAAAc8/PIhLBHZsJ9U/s320/_MG_0557-500.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451854869106195458" /></a><br /><a href="http://4.bp.blogspot.com/_L6LDUI4UMe0/S6jhHWBEC7I/AAAAAAAAAc0/7lGb_agfq_E/s1600-h/22197_fried_rice_jpgb9e401992b3b17255d784b12033d6abc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_L6LDUI4UMe0/S6jhHWBEC7I/AAAAAAAAAc0/7lGb_agfq_E/s320/22197_fried_rice_jpgb9e401992b3b17255d784b12033d6abc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451854865217358770" /></a><br /><br />INGREDIENTS<br />rice<br />shrip<br />chicken<br />mixveg<br />knor<br />butter<br />seasoning(curry, salt, pepper, thyme)<br /><br />1) boil chicken with seasoning<br />2) in a non stick pot, melt butter while melting the butter add your seasoning,thyme and curry(the indian kind not the jamo kind), then pour in rice(you have to eye the amount to make sure the butter is enough, you dont want it to be too much just enough kinda stir fry the rice)<br />3)strain the liquid from the chicken that you boiled and add water to it, then pour it into the pot with the rice, let the rice cook, <br />4)fry your shrimp and cut the chiken into little strips<br />5) stirfry your mix vegies, <br />6) just before your rice is done cooking pour your chicken,shrip and mix vegies<br />7) let it simmer, you can opt to let it finish cooking in the oven,<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-5180609013286843248?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/TxiO1HEpjrM" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/TxiO1HEpjrM/fried-rice.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/fried-rice.htmltag:blogger.com,1999:blog-7881861064460644588.post-2459659953697143187Wed, 18 Feb 2009 11:42:00 +00002010-03-23T16:01:10.830+01:00JOLLOF RICE<a href="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jXiepKW4I/AAAAAAAAAbc/C7IY98H06Y0/s1600-h/8353_jollof_rice_jpgee675461b038319a9677290233dae436.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 150px;" src="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jXiepKW4I/AAAAAAAAAbc/C7IY98H06Y0/s320/8353_jollof_rice_jpgee675461b038319a9677290233dae436.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451844336273218434" /></a><br /><br />Ingredients<br />Oil for frying (palm or regular vegetable oil)<br />1 chicken<br />1 or 2 finely chopped onions<br />salt, black pepper, cayenne pepper according to taste<br />Flavouring:<br /> chopped chilli pepper<br /> 2 or 3 crushed cloves of garlic<br /> bay leaf<br /> curry powder<br /> 2 cups of chicken or beef stock or Maggi cubes<br /> 3 ripe tomatoes, chopped<br /> bell pepper or sweet green pepper, chopped<br /> green peas or string beans<br /> (carrots/cabbage chopped)<br /> four cups rice<br /> 4 tbsp can tomato paste<br /> 2 tbsp dried shrimp or crayfish<br />Garnishes:<br /> fresh parsley and cilantro, chopped<br /> lettuce, shredded heat oil and brown chicken.<br /><br />Preparation<br />Remove the meat and add the onions, the salt, pepper, cayenne pepper, garlic, bay leaf and curry in the oil.<br />Fry for a moment and add vegetables.<br />Fry the mixture until the onions become tender.<br />Add the stock and the chicken and boil for about 20 minutes.<br />Then add the dried shrimps/crayfish and the chilli and bring to boil and simmer for 5 minutes.<br />Put the rice in a separate saucepan. Add water and tomato paste.<br />Cover and cook for about 20 minutes until the rice is done (add warm water or broth if necessary).<br />Adjust seasoning.<br />Serve with garnishes according to taste.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-2459659953697143187?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/dFhkSvzaaj0" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/dFhkSvzaaj0/jollof-rice.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/jollof-rice.htmltag:blogger.com,1999:blog-7881861064460644588.post-5798338709675876910Wed, 18 Feb 2009 11:40:00 +00002010-03-23T16:05:09.709+01:00GROUNDNUT SOUP<a href="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jYhSiik0I/AAAAAAAAAbk/euDl4fH1ZNA/s1600-h/152789_groundnutsoup1_jpg45af6361eecbc9e599c54f1b517350b8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 265px; height: 181px;" src="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jYhSiik0I/AAAAAAAAAbk/euDl4fH1ZNA/s320/152789_groundnutsoup1_jpg45af6361eecbc9e599c54f1b517350b8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451845415355978562" /></a><br /><br /><br />Ingredients<br />4 tbsp unsweetened peanut butter<br />3 cups of chicken broth or chicken stock<br />1 onion, chopped<br />one or two tomatoes (chopped)<br />one yam, boiled and mashed<br />one clove of garlic (crushed)<br />salt, black pepper, cayenne pepper<br />one hot chilli pepper<br />one or two slices of fresh ginger<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-5798338709675876910?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/n5UQlKvwZJE" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/n5UQlKvwZJE/groundnut-soup.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/groundnut-soup.htmltag:blogger.com,1999:blog-7881861064460644588.post-4815519756209079805Wed, 18 Feb 2009 11:38:00 +00002010-03-23T16:19:14.715+01:00YAM FU FU<a href="http://4.bp.blogspot.com/_L6LDUI4UMe0/S6jbqk1zn9I/AAAAAAAAAcE/rblpTn9nmHw/s1600-h/151976_fufu_jpge9341fe027fe6b4ad4bb34cbecdf3932.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 258px;" src="http://4.bp.blogspot.com/_L6LDUI4UMe0/S6jbqk1zn9I/AAAAAAAAAcE/rblpTn9nmHw/s320/151976_fufu_jpge9341fe027fe6b4ad4bb34cbecdf3932.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451848873422331858" /></a><br /><a href="http://4.bp.blogspot.com/_L6LDUI4UMe0/S6jbp6oaqqI/AAAAAAAAAb8/K8c9H8sPw20/s1600-h/6645_egusi_soup_jpg0badfab74434c74de9573af2d8e867ac.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 294px; height: 220px;" src="http://4.bp.blogspot.com/_L6LDUI4UMe0/S6jbp6oaqqI/AAAAAAAAAb8/K8c9H8sPw20/s320/6645_egusi_soup_jpg0badfab74434c74de9573af2d8e867ac.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451848862091881122" /></a><br /><br /><br />Ingredients<br />two to three pounds of white yams<br />one teaspoon butter<br />salt, black or white pepper<br /><br />Preparation<br />Cook yams until they are soft.<br />Remove peels from yams.<br />Add butter, salt and pepper.<br />Put everything in a bowl and mash.<br />Shape the fu fu into balls and serve immediately with meat stew or any dish with a sauce.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-4815519756209079805?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/AB_1jyjIAPA" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/AB_1jyjIAPA/yam-fu-fu.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/yam-fu-fu.htmltag:blogger.com,1999:blog-7881861064460644588.post-3275293419218977426Wed, 18 Feb 2009 11:37:00 +00002010-03-23T16:23:55.154+01:00EDIKANG IKONG (CALABAR SPECIAL RECIPE)<a href="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jc1dOufgI/AAAAAAAAAcM/Ztd31xkXNV0/s1600-h/22191_edikang_jpgcd0babdb60a8a327c8d7b0d0939ca39b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 173px; height: 125px;" src="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jc1dOufgI/AAAAAAAAAcM/Ztd31xkXNV0/s320/22191_edikang_jpgcd0babdb60a8a327c8d7b0d0939ca39b.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451850159869558274" /></a><br /><br />Ingredients<br />8 medium pieces of Beef<br />6 medium pieces of Cow Skin<br />1 medium size Smoked Fish (calabar type preferably)<br />1 small size Stockfish Head<br />4 medium bunch of Ikang Ubong (pumpkin leaves)<br />2 medium heap of Water Leaves<br />1 small bulb Onion (optional)<br />3 medium size Fresh or Dry Peppers (or 1 tablespoon)<br />3 cooking spoons of Palm Oil<br />3 tablespoons Crayfish (dried & ground)<br />4 Maggi cubes<br />4 cups Water<br />Salt<br /><br />Preparation<br />Wash and season the beef with salt, maggi cube, few slices of onion and steam with the washed stockfish head till the juices dry up<br />Add the crayfish, washed smoked fish, pepper & palm oil to the pot containing the meat, stockfish and cow skin.<br />Add the remaining maggi cubes and the shredded water leaves<br />Stir and cover the pot, cook for about 2 minutes<br />Add the shredded ikong ubong leaves and cover the pot<br />Simmer for another few minutes, stir<br />Remove from heat and serve with cassava fufu, pounded yam or eba<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-3275293419218977426?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/pAY5hgO7-P4" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/pAY5hgO7-P4/edikang-ikong-calabar-special-recipe.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/edikang-ikong-calabar-special-recipe.htmltag:blogger.com,1999:blog-7881861064460644588.post-7470803866543820331Wed, 18 Feb 2009 11:35:00 +00002010-03-23T16:47:40.386+01:00SPECIAL YAM PORRIDGE<a href="http://1.bp.blogspot.com/_L6LDUI4UMe0/S6jiaf3pU4I/AAAAAAAAAdU/gAlQoAgvDhM/s1600-h/12382_IM000327_jpgd630c6a5ccd71b940dbaf1b11a2ad36e.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="http://1.bp.blogspot.com/_L6LDUI4UMe0/S6jiaf3pU4I/AAAAAAAAAdU/gAlQoAgvDhM/s320/12382_IM000327_jpgd630c6a5ccd71b940dbaf1b11a2ad36e.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451856293791355778" /></a><br /><a href="http://3.bp.blogspot.com/_L6LDUI4UMe0/S6jiaIRct0I/AAAAAAAAAdM/Ww6CC31bN4Q/s1600-h/21583_dish_jpgbe9b4e0dd7f4ad231ff3b7361d6ddb34.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 271px; height: 160px;" src="http://3.bp.blogspot.com/_L6LDUI4UMe0/S6jiaIRct0I/AAAAAAAAAdM/Ww6CC31bN4Q/s320/21583_dish_jpgbe9b4e0dd7f4ad231ff3b7361d6ddb34.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451856287457130306" /></a><br /><br />Ingredients<br />1 medium tuber Yam<br />1 small bunch of Spinach<br />1 medium size Fish<br />4 medium size Fresh Tomatoes (ground)<br />2 medium size Fresh Peppers (ground)<br />1 medium bulb Onion<br />3 Maggi cubes<br />1-2 cooking spoons Palm Oil<br />4 cups water<br />Salt<br /><br />Preparation<br />Peel, cut the yam into small pieces and wash<br />Place in a pot, add water and cook<br />Add the fish and 2 maggi cubes then cook till yam is almost soft<br />Heat the palm oil, fry the chopped onion, the ground pepper and tomato<br />Fry for a few minutes, stir<br />Add the shredded spinach and the remaining maggi cube, stir<br />Pour the fried mixture into the pot containing the boiled yam<br />Add salt to tase, stir - Remove from heat and serve.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-7470803866543820331?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/jxiybX-84a0" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/jxiybX-84a0/special-yam-porridge.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/special-yam-porridge.htmltag:blogger.com,1999:blog-7881861064460644588.post-7902666992660911869Wed, 18 Feb 2009 11:32:00 +00002009-02-18T12:34:47.506+01:00CHIN CHIN6 cups of Flour<br />1 cup of butter<br />4 eggs<br />2 cups of sugar<br />Water<br />Nutmeg or cinnamon<br />Oil for frying<br /><br /><br />Incorporate the butter into the flour<br />Add sugar and nutmeg/cinnamon<br />Beat and add eggs<br />Add water as required<br />Knead dough until you have a smooth mixture<br />Roll out dough <br />Cut into small pieces<br />Deep fry<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-7902666992660911869?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/EzgAZGlCsCE" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/EzgAZGlCsCE/chin-chin.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/chin-chin.htmltag:blogger.com,1999:blog-7881861064460644588.post-4273614011742138052Wed, 18 Feb 2009 11:29:00 +00002009-02-18T12:31:58.575+01:00MEAT PIEMeat Filling<br />-small potatoes, diced and cooked (to save time, use frozen hash brown potato cubes)<br />-lean ground beef (or chicken, or turkey)<br />-frozen mixed vegetables, cooked (I use the peas, carrots and corn mix)<br />-onion diced<br />-red and green sweet peppers, diced<br />- seasonings (salt, black pepper, onion powder, garlic powder, knorr/maggie etc, whatever you like)<br /><br />Dough<br />1/2 cup butter (1 stick) (it should be cold and hard)<br />1 1/2 cups flour<br />1 teaspoon salt<br />4-6 tablespoons ice water<br /><br />-Prepare the filling by browning your meat and spices. WHile it's cooking, stirfry your peppers and onion and veggies. Mix it all together. Taste and adjust seasoning to taste. <br /><br />-Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes. (not too much potatoes). The main purpose is to aborb excesss liquid from the meat mixture, so that you don't end up with soggy meat pies. <br /><br />-To make dough: Sift together dry ingredients and cut the butter into the dry ingredients with a fork until mixture is crumbly.<br /><br />-While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball (you may need more or less water. Just add small amounts at a time). If the dough is crumbly, add a little more water by drops until the dough stays together when you pinch it.<br />-When dough comes together into a ball roll out the dough until flat.<br />- Cut out circles (I use a giant cookie cutter for this). If dough becomes sticky or too soft put in fridge for 10 minutes to cool and then take it out again and continue cutting the circles.<br />-Place meat stuffing in center of pastry circles.<br />-Fold over and seal using a fork.<br />-Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until lightly browned<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-4273614011742138052?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/tryJXqU84DM" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/tryJXqU84DM/meat-pie.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/meat-pie.htmltag:blogger.com,1999:blog-7881861064460644588.post-8203930477036805122Wed, 18 Feb 2009 11:27:00 +00002010-03-23T16:29:08.144+01:00SUYA (HAUSA MEAT SNACK)<a href="http://1.bp.blogspot.com/_L6LDUI4UMe0/S6jeAXKZSyI/AAAAAAAAAcs/UWsORXgYOCU/s1600-h/22136_suya_jpg86c2dc477c348b0eabc0dd3fbf82cf76.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 114px;" src="http://1.bp.blogspot.com/_L6LDUI4UMe0/S6jeAXKZSyI/AAAAAAAAAcs/UWsORXgYOCU/s320/22136_suya_jpg86c2dc477c348b0eabc0dd3fbf82cf76.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451851446730967842" /></a><br /><a href="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jd_i2JIZI/AAAAAAAAAcc/NGki14x7ZDo/s1600-h/suya_photo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 187px;" src="http://2.bp.blogspot.com/_L6LDUI4UMe0/S6jd_i2JIZI/AAAAAAAAAcc/NGki14x7ZDo/s320/suya_photo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451851432687378834" /></a><br /><a href="http://3.bp.blogspot.com/_L6LDUI4UMe0/S6jd_26NYQI/AAAAAAAAAck/BHNJ_UQk8v8/s1600-h/8357_Stick_meat_jpg0bda5bf22a8fcc36d234f063a2bed0a6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 278px; height: 320px;" src="http://3.bp.blogspot.com/_L6LDUI4UMe0/S6jd_26NYQI/AAAAAAAAAck/BHNJ_UQk8v8/s320/8357_Stick_meat_jpg0bda5bf22a8fcc36d234f063a2bed0a6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451851438073143554" /></a><br /><br /><br />3 teaspoons finely ground roasted peanuts <br />2 teaspoon cayenne pepper or red pepper, or red pepper flakes <br />1 teaspoon paprika <br />1 teaspoon salt <br />1/2 teaspoon ground ginger ½ teaspoon garlic powder <br />1/2 teaspoon onion powder <br />1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces <br />1 onion peeled and cut into chunks <br />1 tomato cut into chunks <br />1 green or red bell pepper, cleaned and cut into chunks (optional) <br />• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. <br />• Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). <br />• Be careful not to grind them into a paste. If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two. <br />• Stir the spices into the powder, mixing well. <br />• For really spicy hot suya, use more cayenne pepper; for a milder dish, substitute paprika for some (or all) of the cayenne pepper. <br />• Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. <br />• Set one bowl aside. <br />• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. <br />• Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.) <br />• Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired). <br />• Broil in a hot oven, or grill over hot coals, until meat is done.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-8203930477036805122?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/KamCTRzbyvU" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/KamCTRzbyvU/suya-hausa-meat-snack.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/suya-hausa-meat-snack.htmltag:blogger.com,1999:blog-7881861064460644588.post-5341262189386519727Wed, 18 Feb 2009 11:24:00 +00002009-02-18T12:26:49.965+01:00MOYIN MOYIN (YORUBA RECIPE FOR STEAMED BEANS PUDDINGS)Moyin-Moyin (also called Moin-Moin, Moi-Moi, Moimoi), a sort of savory bean pudding, is a unique and delicious way to prepare black-eyed peas or other beans. The traditional way to cook Moyin-Moyin is to wrap it in leaves (such as banana leaves) and steam it. In modern Africa it is often cooked in empty tin cans, but it can also be made in muffin pans (muffin tins). There are many variations of Moyin-Moyin. Skip all the optional ingredients to make a simple version; include one or more of the optional ingredients to make fancy Moyin-Moyin. Also see the Akara recipe.<br /><br />What you need<br /><br />two to three cups dried cowpeas (black-eyed peas) or similar <br />one tablespoon dried shrimp powder <br />one or two tomatoes, (peeled if desired), chopped -- or -- a similar amount of canned tomatoes -- or -- two tablespoons of canned tomato paste <br />one or two onions, chopped <br />salt and black pepper to taste <br />chile pepper, chopped, to taste <br />cayenne pepper or red pepper, to taste <br />oil to grease muffin tin <br />Optional Ingredients (a cup of one or more of the following): <br />cooked shrimp, chopped <br />cooked carrots, finely chopped <br />cooked peas <br />sweet green or red pepper (bell pepper) <br />hard-boiled egg <br />dried, salted, or smoked fish; washed, cleaned and torn into small pieces <br />dried shrimp or prawns, washed and crushed <br />canned sardines <br />leftover cooked meat, cut into small pieces <br />dried or smoked meat, torn into small pieces <br />canned corned beef <br /><br />What you do<br /><br />Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender.<br /><br /><br />Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste. Beat with a wire whisk or wooden spoon for a few minutes. A tablespoon of oil may be added. In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed. Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture.<br /><br /><br />Grease the muffin pans (or tin cans). Scoop the Moyin-Moyin mixture into your pans (or cans), allowing some room for it to rise while cooking. Place the pans (or cans) in a baking dish partially filled with water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyin in tin cans can also be steamed in a large covered pot on a stove. Check for doneness with a toothpick or sharp knife, as one would for a cake.<br /><br /><br />Alternate cooking method: Wrap the Moyin-Moyin mixture in banana leaves or aluminum foil to make small packets. Cook the packets by steaming them in a large pot, using a rack to keep them out of the water.<br /><br /><br />May be served hot or at room temperature. <br /><br />--------------------------------------------------------------------------------<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7881861064460644588-5341262189386519727?l=internationaldelicatessenandrecipes.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/Internationaldelicatessenandrecipes/~4/tig9ds5Oob4" height="1" width="1" alt=""/>http://feedproxy.google.com/~r/Internationaldelicatessenandrecipes/~3/tig9ds5Oob4/moyin-moyin-yoruba-recipe-for-steamed.htmlnoreply@blogger.com (SANTO LORENXO)0http://internationaldelicatessenandrecipes.blogspot.com/2009/02/moyin-moyin-yoruba-recipe-for-steamed.html